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View Full Version : here's how I smoke my Mackerel


GARNAAL
09-22-2011, 04:07 PM
Smoking Mackerel.

https://byfiles.storage.live.com/y1pP6P5UGlvDsG3oQZmJC-TcgXL5secufL78A0wiVQhTtaRdj6jN3dh5mcovXjP-gCZ9yAM4JaLmoU/HPIM1210_640x480.JPG?psid=1

Here how I smoke my Mackerel.

I prefer Atlantic Mackerel (they're fattier...) over the Spanish ones.

Gut the whole Mackerels, don't forget to take out the gills..
then rinse them - make sure you get the blood from that bone..
and place them in a brine for about 3 to 4 hours.

for the brine mix a gallon of water with:
~ 10 Oz. Pickle salt (no iodine)
1 cup of Brown sugar
~ 2 Tblsp of ground black pepper

then take them out of the brine and let them dry for about an hour until
the skin feels kind of perchy.. (it forms the "pellicule") -
it's essential that you dry them a bit before smoking.

for the Large fish I use fish hooks like these,
slide these in the back of the fish and hang them to dry, and later hang them in the smoker...

https://byfiles.storage.live.com/y1psmWv5qH0z_OGyeCwG88y_eHdzlX2XtMzW5UT2dOBExTvDYT FIB38Rmu4ZUFUQ3rwRGzLJrgA-B0/rookhaken%205.gif?psid=1

here a bunch of big ones which are done..

https://byfiles.storage.live.com/y1p2-rjsczJBjQ0YQWEXxvxQc0cTNMgcHnAodX9_FN6eSShY6Ll0djG TEy4wQZ1ysvl_jc3n8lC1VY/HPIM3036r.JPG?psid=1

https://sn2files.storage.live.com/y1pJfvi3ejgiEeaZ28RPqbDyuL6up5Kehf5uYcedjSuSR6Cbe5 twKRJrGDJVrK032HfqgNlzd--bBE/makreeltjes.JPG?psid=1

and the little ones. which I just lay down on the racks to smoke...
https://byfiles.storage.live.com/y1pGlN9U4mheTshNs_Ljq20SmfAQyJ5Z0a6ye3CvYF1-t0sWIKzsylqfTziDfghZoygp8uTDfBiAnQ/P7180001.JPG?psid=1

here's some baby ones...
https://byfiles.storage.live.com/y1pdlJpN1mW_SkPHyTmWprQ_SxfiPf9ao-D3g9EGyXCrhf0WsFgxvC44LOGyR1Kj2Cze4IduKvT3k4/jonge%20makreeltjes.JPG?psid=1

depending on the thickness of the fish I smoke them for ~ 45 to 50 minutes at 190F -
(the little baby ones don't need that long..)
they should feel firm and come out flakey - but not dry !!

Let them settle down an hour after you take them out of the smoker, before you plate them....
( I know that's the difficult piece of the whole process..)

After that you can keep them very well in the Freezer, if you vacuum pack them before freezing..
(slowly thaw them out in the Refrigerator overnight and let come to room temp for an hour before muching on them.. :^) :^)

powerpig
09-22-2011, 07:40 PM
Those look really good! I'm not much of a fish eater, but do like it smoked. Every try smoking mullet? I grew up on the MS Coast and it's the best smoked fish I've ever had!

bluetang
09-22-2011, 07:55 PM
That fish looks really good. Nice brine as well.

Smoothsmoke
09-22-2011, 08:03 PM
Well done! The Atlantic looks just like what we produce over here, Pacific/Blue Mackerel sp. Scomber Japonicus. :thumb:

martyleach
09-22-2011, 10:18 PM
Thanks for the post and info. Appreciate it!

Bikini BBQ
09-22-2011, 10:49 PM
Looks real nice, & I bet they taste good too...
Thanks for the upload, etc.....

Murray in N.Z.
09-23-2011, 06:15 AM
Over here inN.Z. (if we aint just doing the fillets) we split em by the backbone and leave the belly strip together. We then open them ight out. This halves the thickness of the meat in the fat areas and makes for a more even smoke. The much loved belly fat area is preserved intact and keenly faught over.

I just downright love smoked fish.... unfortunatly unless we do over 20 of them they dont last long enough to get cold. The bloo%y neighbours come over once they notice the smoker has been going for about an hour just to do a bit of quality assessing. They bring beer n bread, I provide fish and fire and thats all there is to say about that.

Keep up the good work

Muzza.

Gore
09-23-2011, 06:18 AM
Those look beautiful! Thanks for the info.

GARNAAL
09-23-2011, 10:36 AM
Over here inN.Z. (if we aint just doing the fillets) we split em by the backbone and leave the belly strip together. We then open them ight out. This halves the thickness of the meat in the fat areas and makes for a more even smoke. The much loved belly fat area is preserved intact and keenly faught over.

I just downright love smoked fish.... unfortunatly unless we do over 20 of them they dont last long enough to get cold. The bloo%y neighbours come over once they notice the smoker has been going for about an hour just to do a bit of quality assessing. They bring beer n bread, I provide fish and fire and thats all there is to say about that.

Keep up the good work

Muzza.

funny you mention that - I used to go trolling in Maine for Mackerel when they were running in the inlets with some family - they used to cut them open from the back also.. only negative thing is - you have to smoke them laying on a rack - takes more space in the smoker than hanging them..
plus you probably also want to adjust the brining time a bit shorter since the flesh is now more directly exposed to the brine..

GARNAAL
09-23-2011, 10:46 AM
Those look really good! I'm not much of a fish eater, but do like it smoked. Every try smoking mullet? I grew up on the MS Coast and it's the best smoked fish I've ever had!

never smoked them myself..
but had plenty of them for lunch from Publix when we owned a vacation place on the FL westcoast.. south of Tampa. :-P

did not really do any net casting - but for bait.. and then ran out all day to go fishing on my boat out of Stump Pass in Englewood..
those were the days !!

https://byfiles.storage.live.com/y1pqeQeCt3DUymWnTehD3vTPf6WP49gSL14IZ13hft7mKMJPV8 F1rkk62i97otPqTu12d6MArVGbys/JinksBOAT.jpg?psid=1

caseydog
09-23-2011, 10:49 AM
Holy Mackerel, Batman.

CD